Paneer Makhani Recipe is a creamy, silky smooth, buttery Indian Cottage Cheese Curry recipe that is made using spices, tomatoes, cashews and is garnished with some fragrant coriander and crushed fenugreek leaves.
रेस्टोरेंट स्टाइल पनीर मखनी
If you want to make a delicious Paneer Makhani recipe then follow this Paneer Makhani Recipe with Step by Step Photos and Video. You are bound to make an exceptionally fragrant, creamy, delicious Paneer Makhani in simply no time.
Punjabi Paneer Makhani is a popular choice among all of us. Whether you live in some other country or in any part of India, you are bound to love it.
If you've never had creamy Paneer Makhani then you are in for a treat. This delicious Paneer recipe is sure to make you happy. In fact, I can promise you that the ones you serve this Paneer recipe are bound to ask you for the recipe.
There are two kinds of Paneer Makhani. One is Restaurant Style Paneer Makhani where the Makhani Sauce is pureed and then sieved. And another one is Home Style Paneer Makhani where you don't need to sieve it.
I have made this in a restaurant-style format since I love my Paneer Makhani with a creamy, silky smooth gravy.
Basically, Paneer Makhani has a tomato and cashew-based gravy and it is finished off with a touch of fresh cream. As a result, you get a creamy, smooth, nutty, and aromatic gravy.
How to Make Paneer Makhani Recipe?
- Make Makhani Gravy: In a pan add cumin, Green Cardamom, Dried Red Chilies, Garlic, Ginger, Onion, Tomatoes, Coriander Powder, Cashew Nuts, Turmeric Powder, Salt, Water, Garam Masala, and Butter. Let this come to a slow boil.
- Let it cool down and Blend into a Puree: Let it cool down and blend it into a smooth puree. Bring it to a creamy, silky smooth consistency.
- Make Paneer Makhani Gravy: Now heat some butter and oil in a pan. Add Cumin, Ginger Julienne, Green Chilies. Saute this for a while. Once you sautee green chilies the heat from green chilies reduces considerably. Now add red chili powder and stir well.
- Sieve Makhani Sauce: Now Sieve Makhani sauce and stir it in. Let it come to a slow boil.
- Add Paneer: Now add Paneer cubes. Top it with some Honey, Crushed Fenugreek Leaves, Salt, and Garam Masala. Stir it well.
- Garnish and Serve: Finally, Garnish this with Freshly Chopped Coriander and some butter.
Some Tips to Make the Best Paneer Makhani:
- Make a Smooth Puree: Don't forget about making a smooth puree. A smooth Makhani Sauce is a true essence of Paneer Makhani.
- Add Some Sweetness: You can add some Sugar or some Honey towards the end because Paneer Makhani is supposed to be a little sweet.
- Don't Skip Tomatoes: Tomatoes are an integral part of the Paneer Makhani Recipe. It adds that slight tangy touch and balances the dish.
Other Paneer recipes you can try:
- White Reshmi Paneer Recipe
- Paneer Masala Dhaba Style Recipe (Video in Hindi)
- Tasty Matar Paneer ki Sabji
- Lasooni Paneer | Garlic Paneer
- Kashmiri Dum Paneer
- Paneer Hyderabadi Recipe in Hindi (with video)
- Nimbu Adraki Paneer Recipe
- Paneer Tikka Masala Recipe Restaurant Style
- Easy Paneer Kali Mirch Recipe
- Dhaba Style Paneer Do Pyaza
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Paneer Makhani Recipe
Equipment
- Non-Stick Skillet
Ingredients
Makhani Sauce
- 1 Teaspoon Cumin Seeds (jeera)
- 4-5 Pods Green Cardamom (hari elaichi)
- 3 Large Dried Red Chilies (sukhi lal mirch) broken
- 5 Cloves Garlic
- ½ Inch Ginger
- 2 Medium-sized Onion finely chopped
- 2 Medium-sized Tomatoes finely chopped
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 15 Whole Cashew Nuts (Kaju)
- ¼ Teaspoon Turmeric Powder (Haldi Powder)
- Salt as per taste
- Water As per requirement
- ½ Teaspoon Garam Masala
- 3 Tablespoon Butter
Paneer Makhani Gravy
- 1 Tablespoon Refined Oil
- 2 Tablespoon Butter
- ½ Teaspoon Cumin (Jeera)
- 1 inch Ginger (Julienne)
- 4 Small Green Chilies (Hari Mirch) chopped
- 1 Teaspoon Red Chili Powder
- 400 gram Paneer Cut into cubes
- 1 Tablespoon Honey
- 1 Teaspoon Kasuri Meethi (Dried Fenugreek Leaves)
- 1 Teaspoon Garam Masala
- Salt As Per Taste
- ¼ Cup Fresh Cream
- 2 Tablespoon Butter OPTIONAL
- Freshly Chopped Coriander Leaves OPTIONAL
Instructions
- Heat a Kadai or wok on medium-high heat. Add Cumin, Cardamom, Dried Red Chili, Garlic, Ginger, Chopped Onions, Tomatoes, Coriander Powder, Turmeric Powder, Garam Masala, Salt, Cashew Nuts, Butter, and Water. Cover and let it come to a slow boil.
- Take it out in a blender. Cool it down and make it into a smooth puree. This is your Makhani Sauce.
- In a pan add butter and oil. As the oil gets hot add cumin, ginger juliennes, and chopped green chilies. Add ½ Teaspoon of Red Chili Powder and saute lightly.
- Sieve Makhani Sauce and stir it into your gravy. Let it come to a slow boil.
- Add Paneer cubes, Honey, crushed fenugreek leaves, Garam Masala, and Salt. Stir well to combine. Drizzle Fresh Cream and stir it in. Garnish with some butter and chopped coriander. Serve with roti, naan, kulcha, or Paratha.